Black Bean Vegetarian Soup
by Pierce Abernathy • featured in 3 Meals, 1 Snack, $10 (7-Day Make-Ahead Meal Plan Day 5)
Under 30 min
Under 30 min
Ingredients
for 3 cups
-
2 tablespoons olive oil - ½ medium yellow onion, diced
- 2 cloves garlic, minced
-
1 teaspoon chili powder -
1 cup tomato, with juice (200 g) -
15 oz canned black bean, 2 cans, drained (425 g) -
3 cups water (720 mL) -
1 teaspoon kosher salt -
½ teaspoon ground black pepper
For Garnish
-
2 tablespoons red onion, diced -
2 tablespoons fresh cilantro, chopped
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Preparation
- Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and chili powder and cook until fragrant, about 3 minutes.
- Add the tomatoes, black beans, water, salt, and pepper and let simmer for about 20 minutes.
- Use an immersion blender to puree the soup until slightly chunky, or transfer half of the soup to a blender and puree, then transfer back to the pot.
- Ladle half of the soup into a bowl and garnish with red onion, cilantro, and a lime wedge. Store the remaining soup in the fridge.
- Enjoy!
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Tips
1 of
7
-
Fernanda Varela
Sprinkle with finely minced avocado and lime on top for and extra Mexican flavor!
2018-06-19T18:18:52Z Helpful (7) -
janaiti
Putting the black beans in the slow cooker first and then using it really enhances the flavors of the soup
2018-07-09T15:44:11Z Helpful (6) -
Yolonda Perry
I only used one can of black beans and added extra veggies like carrots, celery, and spinach!
2018-09-28T23:32:37Z Helpful (5) -
Daryle Howard
Replace water with veggie stock for extra flavor!
2018-10-14T20:34:40Z Helpful (4)
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